Soups & Stewschefjeanpierre5.0
Creamy Chicken Alfredo Soup Recipe
Savor the warmth and richness of Chicken Alfredo Soup, where traditional Alfredo flavors meld seamlessly with the heartiness of a well-crafted soup. This culinary creation combines succulent chicken, vibrant vegetables, and a silky, creamy base. Ideal for any mealtime, this soup transforms Classic Italian-American cuisine into a comforting, nourishing experience with every spoonful.
👥 6 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- whisk
- pan
📝 Preparation Steps
1
In a large pot, melt the butter over medium heat. Add the flour and whisk constantly until a smooth paste forms, about ⏱️ 1-2 minutes. This is your roux.
2
In a separate fry pan, sauté shallots and leeks until they start to soften. Add the green onion, bell pepper, carrots, and celery.
medium Carrots, thinly sliced2(1.4 liters) Chicken Stock, adjust as needed6 cups
3
Cook for a minute, then transfer to the pot with the roux (after you added the milk to that pot).
Milk, adjust as needed2 cups(1.4 liters) Chicken Stock, adjust as needed6 cups
4
Gradually pour milk into the roux while continuously stirring to prevent lumps. Allow the mixture to thicken slightly, then add chicken stock. Adjust the heat to maintain a gentle simmer.
Milk, adjust as needed2 cups(1.4 liters) Chicken Stock, adjust as needed6 cups
5
Add the sautéed vegetables to the soup base. Incorporate the cubed potatoes and continue to simmer until the vegetables are nearly tender.
large Potatoes, cubed2(1.4 liters) Chicken Stock, adjust as needed6 cups
6
In a separate pot, cook the pasta al dente in salted boiling water. Drain and set aside.
7
In a fry pan, sauté the chicken pieces until golden brown. Add the mushrooms midway through and cook until the chicken is fully cooked and the mushrooms have released their moisture.
(1.4 liters) Chicken Stock, adjust as needed6 cupsMushrooms, sliced4 ounces
8
Add the cooked chicken and mushrooms to the soup. Stir in the cooked pasta. The soup will start to thicken due to the starch from the potatoes and pasta.
(1.4 liters) Chicken Stock, adjust as needed6 cupsMushrooms, sliced4 ounceslarge Potatoes, cubed2
9
Stir in the heavy cream and Parmesan cheese. Let the cheese melt and blend into the soup. If the soup is too thick, adjust the consistency with a little more milk or chicken stock. If it’s too thin, a cornstarch slurry can be used to thicken it.
Milk, adjust as needed2 cups(1.4 liters) Chicken Stock, adjust as needed6 cups
10
Season the soup with salt and pepper to taste and let it simmer for a final few minutes.
(1.4 liters) Chicken Stock, adjust as needed6 cupsSalt and pepper to taste
11
Serve hot, garnished with a sprinkle of Parmesan cheese and a few finely chopped herbs if desired.
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